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Green Garden Fries

Name: Green Garden Fries
Prep time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 1 container (175 g) Greek Fat Free plain yogurt; 1 tbsp (15 mL) olive oil; 1 tbsp (15 mL) lemon juice; 1 clove garlic, finely chopped; 1/2 tsp (2 mL) salt; 2 tbsp (25 mL) fresh herbs (basil, dill, oregano and/or thyme); 1 cup (250 mL) panko bread crumbs; 1/2 cup (125 mL) grated Parmesan cheese; 1 tbsp (15 mL) fresh herbs (basil, dill, oregano and/or thyme); 1/4 tsp (1 mL) salt; 3 tbsp (45 mL) all-purpose flour; 2 eggs, beaten; 1 1/2 lb (750 g) sugar snap peas, broccolini, asparagus and/or zucchini; 2 tbsp (25 mL) butter, melted

Prep 20 min
Total 40 min
Servings 6

Fast food meets the backyard! These crispy green "fries" are made from fresh garden veggies. Oven fried and served with a lemony Greek yogurt dipping sauce, they are the perfect summer side dish.

June 21, 2011

Ingredients

1 container (175 g) Greek Fat Free plain yogurt
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) lemon juice
1 clove garlic, finely chopped
1/2 tsp (2 mL) salt
2 tbsp (25 mL) fresh herbs (basil, dill, oregano and/or thyme)

1 cup (250 mL) panko bread crumbs
1/2 cup (125 mL) grated Parmesan cheese
1 tbsp (15 mL) fresh herbs (basil, dill, oregano and/or thyme)
1/4 tsp (1 mL) salt
3 tbsp (45 mL) all-purpose flour
2 eggs, beaten
1 1/2 lb (750 g) sugar snap peas, broccolini, asparagus and/or zucchini
2 tbsp (25 mL) butter, melted

Steps

1

In small bowl, mix dip ingredients. Cover and refrigerate.
2

Heat oven to 400ºF. Line large baking sheet with foil and spray with cooking spray; set aside.
3

In small bowl, mix bread crumbs, Parmesan cheese, 1 tablespoon fresh herbs and the salt. Line up 3 baking dishes or shallow bowls. Place flour in first dish. Place eggs in second dish. Place bread crumb mixture in third dish. Dip and roll vegetables into flour to coat, dip into eggs, then coat with bread crumb mixture. Place coated vegetables on cookie sheet. Sprinkle any remaining crumb mixture over vegetables. Drizzle with melted butter.
4

Bake 18 to 20 minutes or until vegetables are tender and coating is light golden brown. Serve with dip.